INSTANT POT HONEY GARLIC CHICKEN AND RICE
You'll love this sweet and savory Instant Pot Honey Garlic Chicken recipe. It's better than takeout and you'll have it on your plate in an instant - well, less than 30 minutes.
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Number Of Ingredients 14
Steps:
- Heat the Instant Pot on "Sauté" mode. Add olive oil to the instant pot and heat it up. Season chicken with salt and pepper; transfer to the instant pot and cook for about 2 minutes per side, or until just browned. Remove chicken and set aside.
- In a mixing bowl combine honey, chicken broth, soy sauce, ketchup, garlic, oregano, and parsley; mix until incorporated.
- Slowly Pour the honey mixture into the Instant Pot and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Add chicken back into the pot.
- Rinse the rice really well; add rinsed rice to an oven safe dish that will fit inside your Instant Pot on top of the trivet. I always use my Pyrex glass mixing bowls. Add 2 1/4 cups water into the dish with the rice and cover the dish with foil. Place the dish on top of your trivet (the one that comes with the Instant Pot). Carefully place the trivet down into the pot on top of the chicken. Lock the lid of the Instant Pot and set valve to "sealing". Press the manual button and set the timer for 15 minutes on High Pressure.
- When the timer beeps let the pressure release naturally for 10 minutes. Once all the pressure is released, remove the lid and carefully remove the rice bowl using oven mitts or hot pads. Then remove the chicken and set on a cutting board. Let rest 5 minutes.
- Turn the Instant Pot to "Saute". In a small bowl stir together 1/4 cup cornstarch and 1/4 cup water until smooth. Stir the slurry mixture into the pot; and let cook for couple minutes, stirring often. In the meantime, shred the chicken.
- Turn off the Instant Pot and stir shredded chicken back into the sauce. Serve chicken over rice and garnish with toasted sesame seeds.
Nutrition Facts : Calories 599 kcal, Carbohydrate 92 g, Protein 32 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 1674 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE
This lemony garlic chicken thigh recipe is true comfort food. The seasonings I use are from the Savory Spice Shop. There really is not a substitute for the shallot salt.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
- Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
- Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
- Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
- Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.
Nutrition Facts : Calories 696.2 calories, Carbohydrate 73.9 g, Cholesterol 129.4 mg, Fat 27.5 g, Fiber 2.5 g, Protein 35.6 g, SaturatedFat 8.8 g, Sodium 971.1 mg, Sugar 1.1 g
IP GARLIC RICE AND CHICKEN
Brown rice is cooked with fresh garlic and tender bites of chicken. Parmesan cheese and asparagus (or broccoli) are stirred in to make a perfect one pot meal. https://www.365daysofcrockpot.com/instant-pot-garlic-rice-and-chicken/
Provided by Gagoo
Categories One Dish Meal
Time 37m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around so the butter melts. Add in the onion and saute for 4-5 minutes. Add in the minced garlic and stir for about 20 seconds. Add in the brown rice and stir to coat the rice in butter and onions. Stir in the chicken broth, basil, garlic powder, salt and pepper. Nestle the chicken on top of the rice.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- Use tongs to remove the chicken and place it on a cutting board. Stir in the parmesan cheese and the asparagus. Cover the pot so the warm rice can "cook" the asparagus. Cut the chicken into pieces and add it back inches Salt and pepper to taste. When asparagus gets to your desired softness serve and enjoy. I like my asparagus with a little crispness so it didn't take much time at all. Plus my asparagus spears were pretty skinny.
- NOTES.
- If you prefer you can use broccoli florets in the place of asparagus. Cut a head of broccoli into small florets so they can cook quickly. Follow the directions above as written. You can also use frozen broccoli. Run hot water over the broccoli before adding it into the pot.
- If you prefer white meat over the dark thighs you can use thick chicken breasts. Because the rice needs to cook for 22 minutes the chicken can get a little overcooked. Using thick chicken breasts helps with that.
Nutrition Facts : Calories 499.4, Fat 16.9, SaturatedFat 8, Cholesterol 122.1, Sodium 967.9, Carbohydrate 52.2, Fiber 3, Sugar 2.2, Protein 33.1
GARLIC RICE ROAST CHICKEN
We've done chicken next to rice, on rice, and in rice, but I believe this is the first time we're going to reverse it and do the rice in the chicken-and no, not stuffed in the cavity. This recipe involves stuffing the rice under the skin, and the results really were spectacular.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h10m
Yield 4
Number Of Ingredients 11
Steps:
- Combine rice, garlic, parsley, thyme, rosemary, black pepper, 1/2 teaspoon salt, and cayenne in a mixing bowl. Pour in butter. Mix until thoroughly combined. Cover and transfer into a refrigerator for at least 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Lightly oil an oven-safe skillet or roasting pan.
- Loosen the skin on the top of the chicken near the legs, enough to allow a small rubber spatula to slide between the breast meat and the skin. Slowly push the spatula under the skin on either side of the breastbone, all the way to the front of the chicken, trying not to make the opening near the cavity too large.
- Stuff the chilled rice mixture evenly under the skin, one spoonful at a time, pushing it to the front as you go to get an even layer of rice on either side of the breastbone. Stuff as much as you can fit under the skin without tearing it, smoothing and shaping as you work, and then place the rest of the rice into the cavity.
- Place the chicken into the prepared roasting pan. Tie the legs together with a piece of kitchen string and season the skin with remaining salt.
- Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove to a plate or cutting board and let rest for 10 minutes.
- While chicken is resting, add vinegar to the fat and drippings in the skillet or roasting pan and set it over medium-high heat. Bring to a boil while scraping all the caramelized bits from the bottom of the pan. Boil to reduce slightly, 3 to 5 minutes. Strain if preferred. Serve with sliced chicken, garlic rice, and crispy skin.
Nutrition Facts : Calories 616.8 calories, Carbohydrate 18.9 g, Cholesterol 229.2 mg, Fat 28.3 g, Fiber 0.6 g, Protein 66.7 g, SaturatedFat 11.9 g, Sodium 858.9 mg, Sugar 0.2 g
More about "ip garlic rice and chicken recipes"
ONE POT CHICKEN AND RICE WITH GARLIC AND HERBS
From theseasonedmom.com
Reviews 2Category DinnerCuisine AmericanTotal Time 1 hr 25 mins
- In a deep 12-inch cast-iron skillet, Dutch oven, or other oven-proof pan with a lid, heat oil over medium-high heat. Season the chicken on all sides with salt and pepper to taste. When the oil is hot, reduce heat to medium. Add the chicken to the skillet skin-side down (working in batches, if necessary). Cook until the chicken is browned, about 8-10 minutes. Remove chicken from the skillet and set aside on a plate.
- Add the onion and mushrooms; cook until softened, about 3 minutes. Stir in rice, garlic, parsley and rosemary; cook for 2 minutes, stirring constantly.
- Add broth, lemon juice, ¾ teaspoon kosher salt and ¼ teaspoon black pepper. Remove from heat.
INSTANT POT GARLIC PARMESAN CHICKEN AND RICE
From thisisnotdietfood.com
Reviews 331Calories 1074 per servingCategory Dinner Recipes
INSTANT POT GARLIC RICE AND CHICKEN
From 365daysofcrockpot.com
4.9/5 (7)Total Time 1 hrCategory ChickenCalories 500 per serving
- Turn your Instant Pot to the saute setting. When the display says HOT add in the butter. Swirl the pot around so the butter melts. Add in the onion and saute for 4-5 minutes. Add in the minced garlic and stir for about 20 seconds. Add in the brown rice and stir to coat the rice in butter and onions. Stir in the chicken broth, basil, garlic powder, salt and pepper. Nestle the chicken on top of the rice.
- Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When the time is up let the pot sit there for 10 minutes and then move the valve to venting. Remove the lid.
- Use tongs to remove the chicken and place it on a cutting board. Stir in the parmesan cheese and the asparagus. Cover the pot so the warm rice can “cook” the asparagus. Cut the chicken into pieces and add it back in. Salt and pepper to taste. When asparagus gets to your desired softness serve and enjoy. I like my asparagus with a little crispness so it didn’t take much time at all. Plus my asparagus spears were pretty skinny.
BEST INSTANT POT CHICKEN & RICE RECIPE - DELISH
From delish.com
GARLIC CHICKEN AND RICE (ONE POT) - EASY CHICKEN RECIPES
From easychickenrecipes.com
INSTANT POT CHICKEN AND BROWN RICE - HOW TO COOK
From superhealthykids.com
CHICKEN WITH GARLIC PARMESAN RICE - WHATSINTHEPAN
From whatsinthepan.com
ONE PAN HONEY GARLIC CHICKEN AND RICE [VIDEO]
From sweetandsavorymeals.com
INSTANT POT CHEESY CHICKEN AND RICE - THIS IS NOT DIET FOOD
From thisisnotdietfood.com
23 CHICKEN AND RICE RECIPES (+ EASY DINNER IDEAS)
From insanelygoodrecipes.com
HONEY GARLIC CHICKEN WITH RICE - RECIPES THAT CROCK!
From recipesthatcrock.com
ONE PAN CHICKEN - THECOPPERWHISK.COM
From thecopperwhisk.com
ONE PAN CHICKEN AND GARLIC PARMESAN RICE - PUMPKIN 'N SPICE
From pumpkinnspice.com
SKILLET CHICKEN AND RICE GOES BOLD WITH A WHOLE HEAD OF GARLIC
From washingtonpost.com
INSTANT POT GARLIC CHEDDAR CHICKEN - 365 DAYS OF SLOW COOKING …
From 365daysofcrockpot.com
INSTANT POT CHICKEN AND RICE - JO COOKS
From jocooks.com
CROCKPOT CHICKEN AND STUFFING · EASY FAMILY RECIPES
From easyfamilyrecipes.com
OVEN BAKED CHICKEN AND RICE | RECIPETIN EATS
From recipetineats.com
EASY SALSA VERDE CHICKEN RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
INSTANT POT CHICKEN AND RICE RECIPE - EATING ON A DIME
From eatingonadime.com
BEST COLD GINGER CHICKEN RECIPE - HOW TO MAKE HAWAIIAN COLD …
From delish.com
INSTANT POT CHICKEN AND RICE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love